Barbecued corn & pecorino salad

Serves 8-10 as a shared salad

4 corn cobs, husks and silks removed
120 gm Pecorino, plus extra to serve
1 cup loosely packed mint leaves
Extra virgin olive oil
Sea salt and pepper

Heat your barbecue to high.
Lightly brush the corn with olive oil and scatter with sea salt.

Barbecue the corn, turning occasionally, until lightly charred (15-20 minutes). You'll have some black, brown and yellow kernels. Set aside until cool enough to handle then cut the kernels from cobs.

Place the corn in a bowl, then finely grate Pecorino over the top.

Add a dash of olive oil, a good grind of black pepper, a pinch of salt and mix well, then add most of the mint and toss to combine.

Taste and adjust seasoning if necessary.

Spread the corn on a serving plate, top with the remaining mint, another grating of Pecorino, drizzle with olive oil and serve.